Asparagus, Rice and Halloumi Salad

Using award winning Kilombero rice from Malawi

Ingredients:
  • 200g Kilombero Rice
  • 750ml vegetable stock
  • 450g asparagus, trimmed
  • Red pepper, remove skin
  • 100g frozen peas
  • 150g halloumi, cut into 2-3cm squares and lightly grilled
  • Handful of shredded mint
  • 50ml lemon vinaigrette

Method:
  1. Put the rice in the pan, cover with the stock and cook for 15 minutes 
  2. Wash and cut the thin asparagus into 2-3 cm lengths leaving the spears whole
  3. Add the stalks to the rice after it has been cooking for 10 minutes and the spears and peas for the          final 3 minutes of cooking time. Drain well and refresh in cold water.
  4. Meanwhile prepare the pepper. Cut in half and remove the seeds. Put it under a hot grill for 4-5                   minutes until the skins blacken. Then put it in a plastic bag until it begins to cool. The skin should               come away easily. Cut the pepper into thin bite sized strips.
  5. Put the rice, asparagus and peas in a mixing bowl and add the pepper. Drizzle the vinaigrette over           the salad and mix carefully.
  6. Pile the rice salad high on a large serving plate. Add the grilled halloumi and shredded mint and                 serve.

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